Nice Demo with the Beef Ribs.

Very nice bro. Great color and smoke ring.

@HanksTrueBBQ

5 жыл бұрын

THEREALSHOWBBQ Thanks! And thanks for all your videos, I enjoy watching them 👊👍

Fine job there, Brother!!!! Gots me some Creekstone Farms slabs standin by in me icebox! Be safe an well, see ya over to AR, amigo!

@HanksTrueBBQ

3 жыл бұрын

Thanks brother! Ain’t nothing wrong with Creekstone farms, you got some good eating ahead! Take care!

good job

Nice. I love short ribs. What brand of charcoal do you use Hank?

@HanksTrueBBQ

5 жыл бұрын

Daniel Radman This time I used Cuba charcoal (from the Marabu tree), good stuff. Otherwise I’m a big fan of BGE charcoal, been using it for years.

Hi, how do you keep both vents?

@HanksTrueBBQ

4 жыл бұрын

i usually set the bottom vent to 50%, and the top vent to 70% roughly. Depends a lot on air temp and weather.

Blev inspirerad av din video där di grillade en flaskfile som du fyllde med ost och baconlindade. Ska fylla en detalj dom kallar restaurangfile med kvibille ädel, baconlinda och köra low and slow imorgon… tack för alla bra recept och gott nytt år!

@HanksTrueBBQ

Жыл бұрын

Låter bra, kvibille ädel är riktigt god, bra val! Gott nytt år till dig med 🎉!

Looks good. Just wondering why didn't you fill the slow n sear with water?

@HanksTrueBBQ

3 жыл бұрын

Not sure whether I did or not, at least not on camera. If I didn’t - then it’s just a miss on my side. I always use the water reservoir for low n slow cooks.

What brand is that boning knife you used to trim?

@HanksTrueBBQ

4 жыл бұрын

Aden Barkad The brand name is Global. I like this one because it’s flexible.

@ambadossmoked9445

4 жыл бұрын

Many thanks Hank truly appreciate it. And yes that's why I'm interested it looks very flexible and I'm going to look up 1 right now:)

Ser riktigt fint ut. Bönor och grönmögelost - perfekt smakförhöjare :) Var köper du ribsen? Har inte botaniserat så mycket mer än Johan i Hallen, men vill försöka vidga vyerna lite :)

@HanksTrueBBQ

5 жыл бұрын

Lasse's Food and Barbecue Tack! Dessa köpte jag hos Garpes Livsmedel, rekommenderas varmt. De har ett grymt utbud.

@LassesFoodAndBarbecue

5 жыл бұрын

Hank's True BBQ toppen. Tack så mycket!

I do those very often a an inverse searing. Injections of salted water, crunched garlic, parsley and pepper. First oven (350) foiled for 3 hours or on rotisserie, uncover, for 2 hours. After, I will grill it on a higher temperature for 20-30 minutes over wood charcoal or on the gas grill. But yours inside is spectacular!

@suhaibghazi7673

2 жыл бұрын

You grill directly for that long over charcoal?! Or partially direct and then indirect?

@punisher6001

2 жыл бұрын

@@suhaibghazi7673 I can control better if I do first on the gas oven wrapped in foil, then get the taste of charcoal but, its possible do everything over the charcoal grill. In my experience with ribs, the best is indirect heat all the process on charcoal fire. like, forever... 5 hours or more. The problem is to keep control of things.

Did he ever say what temp. he cooked it at?

@HanksTrueBBQ

3 жыл бұрын

120-130 deg C, or 250-265 deg F.

Ever paper wrap?

@HanksTrueBBQ

2 жыл бұрын

Yes, sure. I have used butcher's paper many times, and alu foil also. But I typically don't use it on beef ribs.

@timmybobby4052

2 жыл бұрын

@@HanksTrueBBQ nice. I tend either go paper or nothing , just depends on how I feel and how the ribs are looking.

@HanksTrueBBQ

2 жыл бұрын

@@timmybobby4052 that’s a great way of doing it: eye balling the ribs and deciding based on how it looks/feels 👍

when i heard the accent and coffee i turned off

@enyoutees

3 жыл бұрын

lol

@mr.bonesbbq3288

3 жыл бұрын

@@enyoutees Might I suggest lookin up Henrik, learnin a lil bit bout him. Ya might find it enlightenin.